Kartoffel Klöße

Boil potatoes in salted water until tender, then drain thoroughly and allow them to cool slightly before ricing or mashing them until completely smooth with no lumps.

Cut the bread into small cubes and fry them in margarine over medium heat until golden and crispy to create crouton centers for the dumplings.

In a large mixing bowl, combine the mashed potatoes, all-purpose flour, eggs, a pinch of nutmeg, and salt, mixing until a cohesive dough forms.

With lightly floured hands, divide the dough into equal portions and flatten each piece, placing a few toasted bread cubes in the center before forming each portion into a smooth round ball.

Bring a large pot of salted water to a gentle simmer over medium heat, ensuring the water does not reach a rolling boil which can cause the dumplings to fall apart.

Carefully lower the dumplings into the simmering water in batches and cook until they float to the surface and have cooked through, about 15 to 20 minutes.

Remove the finished dumplings with a slotted spoon, drain briefly, and serve immediately alongside roasted meats, gravy, or sauerkraut.